Jachnun is a traditional Yemenite Jewish dish prepared from rolled dough which is baked on very low heat for about ten hours. The dough is rolled out thinly, brushed with shortening, and rolled up, similar to puff pastry. It turns a dark amber color and has a slightly sweet taste. It is traditionally served with a crushed/grated tomato dip, hard boiled eggs and skhug. The dough used for jachnun is the same as that used for malawach.

Jachnun is served by Jews of Yemenite descent on Shabbat mornings, after having been left in a slow oven overnight.According to Jewish law, it is forbidden to light a fire or cook on Shabbat.

Jachnun has become popular in Israel and is now consumed by other Jewish ethnic groups. Frozen jachnun is sold in supermarkets for those who want to skip the time consuming process of rolling the dough into layers.

I have a fantastic recipe for hilbeh that i got from an old Yemenite man who used to serve in the civil guard in Kiryat Arba. He was very proud of it, and was convinced that women could not cook nearly as well as men. I didn’t try to dissuade him — his recipes, at least, were good — and obviously he got them from his wife or his mother!!Take a few tablespoons of ground fenugreek (hilbeh) and soak it in a large bowl of water for at least six hours, but preferably overnight (Thursday night is best, since this is for Shabbat). Drain off the water. Place the resulting gel in the food processor. Add lemon juice (to taste — if you’re using 3 T hilbeh, then figure about 1/4 c. fresh lemon juice, at least), 1/2 t fresh ground black pepper, 1/2 t fresh zhug (Yemenite hot sauce), salt to taste, 1 t. fresh ground cumin and 1 small tomato cut into eighths (yes I know this sounds weird). Run it at high in the food processor for at least 3 minutes, until it is whipped into a light and fluffy texture, and almost white in color (except for the pinkish tint from the tomato).It is amazing. I like a lot of lemon in it, but some folks don’t.Alternatively, some people like their hilbehonly whipped with salt and lemon.

Enjoy! Yemenites dip their challah in this for the first course at Shabbat meals, and also put it in their chicken soup. I love it with the challah, but I draw the line at the soup….Chana